Crispy Vegetable and Bean Quesadillas with Lemon Dip

Crispy quesadillas with spiced kidney beans, bell pepper and zucchini, quick to make from leftover vegetables. Served with a creamy lemon yogurt dip.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 pc Wheat tortillas (approx. 20 cm)
• 80 g Gouda, grated
• 240 g Kidney beans, drained (from a 400 g can)
• 1 pc red bell pepper, diced
• 150 g Zucchini (leftover), diced
• 1 pc small onion, finely diced
• 1 pc garlic clove, finely chopped
• 1 tsp Cumin, ground
• 0.5 tsp Sweet paprika powder
• 1 tbsp Cooking oil
• 100 g Yogurt (3.5% fat)
• 1 tsp Lemon juice
• 0.5 bunch Coriander, chopped
• Salt
• Black pepper, freshly ground

Method

1. Stir the yogurt with lemon juice, a pinch of salt and a little pepper, then refrigerate.
2. Heat the oil in a large pan, then sweat the onion and garlic in it for 2 minutes until translucent.
3. Add the bell pepper and zucchini and fry over medium heat for 5 minutes until they take on a little color.
4. Stir in the kidney beans, cumin and paprika powder, season with salt and pepper and fry for another 3 minutes. Coarsely mash the beans with a fork so the mixture holds together. Then remove from the pan.
5. Wipe out the pan and heat it without oil. Sprinkle one half of each tortilla with Gouda, spread the vegetable-bean mixture on top and fold the tortilla over.
6. Cook the quesadillas for 2 to 3 minutes per side until golden brown and the cheese has melted.
7. Cut the quesadillas into triangles, sprinkle with coriander and serve with the yogurt dip.